Blistered Shishito Peppers with Garlic Chive Aioli

Blistered shishito peppers cooked hot in a skillet, served with a chilled garlic chive aioli for dipping. A salty, slightly smoky appetizer that’s easy to make and hard to stop eating.

Course Appetizer, Snack

Cuisine American

Keyword blistered shishito peppers, cast iron shishito peppers, easy shishito appetizer, garlic chive aioli, peppers with aioli, quick skillet snack, shishito pepper dip

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 230kcal

Author Cathy Pollak

Equipment

cast iron skillet 12" Holds high heat and gives the best blister.
mixing bowls For making the aioli.
measuring cups and spoons For accuracy.

Ingredients

Garlic Chive Aioli:

¾ cup (180 g) mayonnaise
2 cloves garlic minced
1 tbsp (1.5 g) dried chives or 3 tbsps (9 g) fresh minced chives
1 tbsp (15 ml) fresh lemon juice
salt and pepper to taste

Shishito Peppers:

8 oz (225 g) shishito peppers
1 tbsp (15 ml) avocado oil or any other neutral, high-smoke-point oil
flaky sea salt to finish

Instructions

In a small bowl, combine the mayonnaise, minced garlic, dried chives, and lemon juice. Stir until evenly mixed, then season with salt and freshly ground black pepper to taste.
¾ cup (180 g) mayonnaise, 2 cloves garlic, 1 tbsp (1.5 g) dried chives, 1 tbsp (15 ml) fresh lemon juice, salt and pepper
Cover and refrigerate the aioli for at least 20 minutes to let the garlic flavor mellow and the dried chives soften.
Rinse the shishito peppers and dry them thoroughly with a clean kitchen towel or paper towels.
8 oz (225 g) shishito peppers
Place a large cast iron skillet or heavy-bottomed frying pan over medium-high heat and let it get very hot.
Once the pan is hot, add the avocado oil, then immediately add the shishito peppers in a single layer. If the pan is too small, cook them in two batches.
1 tbsp (15 ml) avocado oil
Let the peppers cook undisturbed for 2 to 3 minutes until the undersides develop visible blisters.
Toss the peppers and continue cooking for another 2 to 3 minutes, tossing occasionally, until they’re tender and evenly charred in spots.
Transfer the blistered peppers to a serving platter and immediately sprinkle with flaky sea salt.
flaky sea salt
Serve hot with the chilled garlic chive aioli on the side for dipping.

Notes

Use a cast iron skillet or another heavy pan that holds heat well. Thin pans won't give you the same char.
Dried chives work great, but if you’ve got fresh, use 3 tablespoons finely chopped.
If you’re out of aioli ingredients, a squeeze of fresh lime juice over the hot peppers still makes a solid snack.
Don’t overcrowd the pan. If they’re stacked, they’ll steam instead of blister.

For optimal outcomes when preparing these blistered shishito peppers, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition